Squash Soup in Acorn Bowls

Here is a winter dinner that will warm you up. This creamy soup is smooth and delicious. You can make it for a quick dinner or serve it to family and friends for the holidays.

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Ingredients

2 small acorn squash halved

3 teaspoons sugar

3 tablespoons butter

1/2 small onion, chopped

1 teaspoon thyme

1 medium butternut squash (about 2 pounds)

¼ cup heavy cream (optional)

5 cups of Water

1 teaspoon cinnamon

¼ teaspoon nutmeg

salt and pepper

top with croutons

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Directions

Preheat the oven to 400 degrees F.

Make 4 bowls by cutting the acorn squash in half and cleaning out the seeds and some of the flesh. Cut them so they sit flat, but do not puncture.

Sprinkle the inside of each half with 1/2 teaspoon each sugar and salt. Place the halves on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

To make the soup, melt the butter in a large saucepan over low heat. Add the onion, 1-teaspoon salt, thyme, cinnamon, and nutmeg into the pot. Simmer on medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Peel and cut the squash into 1-inch pieces. Add the squash and 1-teaspoon sugar to the pot and stir while cooking until glazed about 3 to 4 minutes. Add the 5 cups water and bring it to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes. Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth. Return the mixture to the saucepan Stir in the heavy cream, if desired. Season with salt and pepper and add the soup to the acorn halves and top with croutons. Enjoy the soup and eat the acorn squash bowls.

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